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Raspberry White Chocolate Cake - ingredients

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ingredients white cake eggs egg whites lemon juice water oil white chocolate chips filling raspberry Frosting cheese white chocolate chips butter powdered sugar lemon juice salt fresh raspberries
Viewed: 16 - Published at: 10 years ago

Ingredients

  • Cake Ingredients
  • 1 (18 ounce) package white cake mix
  • 2 eggs
  • 2 egg whites
  • 1 tablespoon lemon juice
  • 2/3 cup water
  • 1/3 cup oil
  • 6 ounces white chocolate chips (doesn't need to be precise, just about 1/2 a bag- you'll need the other half for the frosting)
  • Filling
  • 1/2 cup raspberry jam (approximate)
  • Frosting
  • 1 (8 ounce) package neufchatel cheese, softened (or cream cheese)
  • 6 ounces white chocolate chips
  • 1/4 cup butter, softened
  • 3 cups powdered sugar, sifted (important!)
  • 1/2 - 1 teaspoon lemon juice (optional)
  • 1 pinch salt
  • 6 ounces fresh raspberries, to decorate (approximately 40)

Method

  • Place the first 6 oz of white chocolate into a bowl. Microwave on high for 1 minute, stir. Microwave for one more minute, and stir again until completely melted. Let it cool for a few minutes.
  • Combine the cake mix, eggs, lemon juice, water and oil. Mix well for several minutes. Whisk in the melted white chocolate.
  • Grease and flour 2 round 8-inch cake pans. Add the batter. Bake for 28-32 minutes at 350 degrees, or until golden brown/fragrant and a toothpick comes out clean.
  • Allow the cakes to cool in the pans for about 10 minutes. Then turn out onto a wire rack and let cool completely.
  • For the frosting: Melt the remaining 6 oz chocolate chips as in step 1.
  • Cream the butter and neufchatel cheese together until fluffy. Slowly add the powdered sugar (NOTE: make sure it is well sifted, or there will be lumps!) and mix well until combined.
  • Whisk in the white chocolate, the pinch of salt and the lemon juice. Check the consistency, beat in more butter or powdered sugar if needed. Note: the frosting will solidify slightly once refrigerated.
  • Evenly spread the top of one of the cooled cakes with the raspberry jam.
  • Place the second cake on top. Using a spatula or frosting knife, spread the frosting evenly over the top and sides of the cake. Decorate with leftover frosting, if desired.
  • Garnish with the fresh raspberries, and keep refrigerated.

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